Rye bread with oat flakes and fennel

Ingredients for 1 servings:

• 350 g rye flour type 997
• 150 g oat flakes, wholegrain
• 2 tsp salt
• 1 tsp fennel seeds
• 1 tsp fennel seeds, ground
• 1 tsp bread spice mix
• 1 cube of fresh yeast, fresh
• 2 tbsp olive oil
• 300 ml water, lukewarm
• 1 handful of rye flour type 997

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 30 minutes

In a bowl, mix the rye flour with the oats, salt, bread spice, fennel seeds, and fennel powder. Dissolve the yeast in lukewarm water and gradually add the yeast water to the flour mixture, stirring in. Finally, stir in the olive oil. Knead the dough well and form it into a ball. Sprinkle with flour, cover, and let it rise in a warm place for about 3 hours. Shape the dough into a loaf and cut crosswise at intervals of 5-6 cm. Cover with a damp cloth and let it rise for another 1/2 hour. Bake the loaf in the oven preheated to 230°C on the middle rack for 15 minutes. Place a heat-resistant bowl of water in the oven beforehand. After about 15 minutes, reduce the temperature to 200°C and bake for another 15 minutes. Now reduce the oven temperature to 180°C and bake the loaf for another 30 minutes, until it has turned a nice golden brown. After baking, let it cool completely on a wire rack. Note: The calorie information refers to the entire loaf, which weighs approximately 1 kg.